Print

Maple Bacon Wrapped Meatloaf

Maple Bacon Wrapped Meatloaf
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Maple Bacon Wrapped Meatloaf takes classic comfort food to the next level. Juicy, tender meatloaf is wrapped in smoky bacon and brushed with a rich maple glaze for the perfect balance of sweet, savory, and crispy. Each bite delivers the satisfying depth of home-cooked tradition with a gourmet twist, making it ideal for cozy family dinners or special gatherings.

Ingredients

For the Meatloaf:

  • 1 lb (450 g) ground beef (80/20 preferred)

  • ⅓ lb (150 g) ground pork

  • ½ cup breadcrumbs

  • 2 large eggs

  • ½ small onion, finely diced

  • 2 cloves garlic, minced

  • ¼ cup milk or Greek yogurt

  • 1 tbsp Worcestershire sauce (optional, for extra depth)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp dried thyme or Italian seasoning

For the Bacon Wrap and Glaze:

  • 10–12 slices thick-cut smoked bacon

  • ¼ cup pure maple syrup (preferably Grade A Amber or Dark Amber)

  • 2 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • Optional: ½ tsp smoked paprika or pinch of red pepper flakes (for extra flavor)

Optional Add-ins:

  • ½ cup grated cheese (cheddar, gouda, or mozzarella)

  • ½ cup finely chopped mushrooms or spinach

Instructions

  • Preheat Oven:
    Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper, or lightly grease a loaf pan if using.

  • Mix the Meatloaf:
    In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, eggs, milk, onion, garlic, and seasonings. Mix gently with your hands or a spatula until just combined. Avoid overmixing to keep the texture tender.

  • Shape the Loaf:
    Form the mixture into a loaf shape (about 9×5 inches) and place it on the prepared baking sheet or in a loaf pan.

  • Prepare the Bacon Wrap:
    Lay bacon slices on a cutting board, slightly overlapping. You can either weave a lattice or use a spiral wrap method. Drape the bacon over the meatloaf, tucking ends underneath. Use toothpicks if needed to secure.

  • Make the Maple Glaze:
    In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar. For smoky or spicy variations, add paprika or red pepper flakes.

  • Initial Bake:
    Bake the meatloaf for 30 minutes to set the shape and begin cooking.

  • Glaze and Continue Baking:
    Brush the maple glaze over the bacon-wrapped loaf. Return to the oven and bake another 20–25 minutes. Brush once more halfway through for an extra glossy finish.

  • Final Crisping:
    For extra crispy bacon, switch the oven to broil (high) during the last 10–15 minutes. Keep a close eye to avoid burning.

  • Check for Doneness:
    Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). The bacon should be golden and caramelized.

  • Rest and Serve:

  • Let the meatloaf rest for 5–10 minutes before slicing. Brush with any remaining glaze for shine and serve warm.

Notes

  • Meat blend matters: Use 75% beef to 25% pork with ~20% fat for moisture and flavor.

  • Prevent bacon shrinkage: Partially cook bacon 5–7 minutes before wrapping.

  • Avoid soggy bacon: Bake on a wire rack over a sheet pan to let fat drain off.

  • Balance flavors: If the glaze is too sweet, add a dash of soy sauce or Worcestershire.

  • Make ahead: Shape and refrigerate up to 24 hours before baking. Wrap and glaze just before cooking.

Find it online: https://bon-recipe.com/maple-bacon-wrapped-meatloaf/